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sour cream cake

Taste of childhood: Smetannyk (Sour cream cake)

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DESCRIPTION OF THE DISH

Home-made pastry and fabricated cakes are incommensurable things. After all, baking itself is magic accompanied by incredible scent and look of goodies.

Modern housewives try hard to surprise their loved ones with an American cheesecake or Italian tiramisu. We, however, want to remind you of a cake our moms made for birthdays or other holidays. This recipe requires neither exotic ingredients nor many hours of cooking. Everything is simple and easy. Please meet Smetannyk!

Delicate juicy sponge-cakes soaked with sour cream are on a par with trendy desserts. Experiment lovers may cook it in a multi-cooker or make a cream of condensed milk instead of a classic recipe.

Classic Smetannyk

Preparation of the classic sour cream cake is quite simple. The main thing is to spread cream over the sponge-cakes well and leave them for 6-8 hours. Even little cooks may join in creating a culinary masterpiece. After all, they usually get the biggest pieces!

sour cream cakeDesserts
Hard Supper

Ingredients

Sponge-cakes:
Flour 2 cups
Sugar 1 cup
Eggs 4
Sour Cream by RudTM, 21% 1 cup
Baking soda 2 ts
Cocoa powder 1.5 tbs
Cream:
Sour Cream by RudTM, 21% 2 cups
Sugar 1 cup
PRODUCTS REQUIRED FOR COOKING
Dairy products sour cream
Sour Cream 21%
classic smetannyk

STEPS TO MAKE IT

Stage 1

To cook the sour cream cake, it is necessary to bake two sponge-cakes — one light and one dark. Prepare a light sponge-cake first. Take 2 eggs, add 0.5 cup of sugar and whip thoroughly.

Stage 2

Pour 0.5 cup of sour cream into a deep bowl, add 1 tea spoon of baking soda and mix well until sour cream doubles in volume. Then pour the sour cream into the egg mixture and mix. Add flour and mix the dough slightly.

Stage 3

Pour the dough into the baking mould and bake in the oven at 180 degrees for 30-35 min. The sponge-cake has to be baked well. Check its readiness with a wooden skewer or toothpick.

Stage 4

Prepare a dark sponge-cake using the same recipe. The only difference is adding 1.5 table spoon of cocoa powder to the flour. Bake until ready.

Stage 5

Leave the cakes to cool down. Make the cream. Add a cup of sugar to 2 cups of sour cream and mix thoroughly.

Stage 6

Cut the sponge-cakes in half. Start collecting the cake: spread the cream on the bottom of the sponge-cake, put the second sponge-cake over it, and so on. To make the cake more delicate, spread the cream over the sides. Leave the cake for 6-8 hours or overnight in the fridge: the cream has to stick and the sponge-cakes have to soak in.

Smetannyk with condesed milk

If you prepare dough for Smetannyk with condensed milk, sponge-cakes will be fragrant, delicate and slightly caramel-flavoured. So when you want to make a delicious light cake quickly, this recipe is just what you need!

120 minutes Hard Supper

Ingredients

Sponge-cakes:
Flour 300 g
Vologodske Butter by RudTM, 82.5% 100 g
Condensed milk 1 tin
Eggs 2
Baking soda 1 ts
Vinegar, 9% 1 ts
Cream:
Sour Cream by RudTM, 21% 400 g
Sugar 150 g
PRODUCTS REQUIRED FOR COOKING
Dairy butter
“Vologods’ke” 82.5%
Dairy products sour cream
Sour Cream 21%
smetannyk with condesed milk

STEPS TO MAKE IT

Stage 1

Take the butter out of the fridge in advance to soften it. Put 2 eggs into a deep bowl, add soft butter and mix the ingredients until homogeneous. Pour in the condensed milk and mix again.

Stage 2

Quench the baking soda with vinegar and add it to the egg mixture. Sift the flour and put the required amount into the dough. Mix everything thoroughly. Divide the dough into two parts for two identical sponge-cakes.

Stage 3

Grease the baking mould with oil or cover with parchment. Spread one part of the dough and put it in the oven heated to 180 degrees. Bake for 20 min. Check readiness of the cake with a wooden skewer. Bake the second sponge-cake in a similar manner.

Stage 4

Leave the cakes to cool down, then cut them in half. We shall use one of the sponge-cakes to decorate the dessert.

Stage 5

Whip the sour cream with sugar for cream. Put the sour cream mixture in the fridge for an hour.

Stage 6

Spread the cream over three sponge-cakes one by one, including the sides. Grind the fourth sponge-cake to make crumbs and sprinkle the cake on all sides. Put it in the fridge overnight so that the cake is soaked in well.

Quick Smetannyk in a multi-cooker

When you have little time to prepare a dessert, try to make Smetannyk in a multi-cooker. An hour is enough to create an incredibly delicious cake with light dough and delicate cream. Easy preparation and affordable ingredients will make this recipe one of your favourites.

60 minutes Easy Supper

Ingredients

Sponge-cakes:
Flour 1 cup
Sugar 1 cup
Eggs 2
Sour Cream by RudTM, 21% 1 cup
Baking powder 2 ts
Khutorok Selianskyi Butter by RudTM 30 g
Cream:
Sour Cream by RudTM, 21% 400 g
Powdered sugar 200 g
Thickening agent (for sour cream) 12 g
PRODUCTS REQUIRED FOR COOKING
Dairy butter
“Khutorok Selyans’kiy”
Dairy products sour cream
Sour Cream 21%
quick smetannyk in a multi-cooker

STEPS TO MAKE IT

Stage 1

Pour the flour, baking powder, sour cream, sugar and eggs in a deep bowl. Whip the ingredients until homogeneous.

Stage 2

Grease a multi-cooker pot with butter and sprinkle with flour. Remove flour left-overs. Pour the finished dough into a multi-cooker, turn on the Baking mode and leave for 50 min. Turn the finished cake to the other side and bake for another 10 min. This will make the cake look better.

Stage 3

Take the cake out of the multi-cooker pot. When it cools down, cut in half.

Stage 4

For the cream, mix the sour cream with powdered sugar and add the thickening agent. Mix all the ingredients thoroughly. Leave the cream in a fridge for half an hour.

Stage 5

Spread the cream over the cake and put it in a cool place for 8-10 hours. During this time, it will soak in well and become soft and delicate.

Decorate the cake with whipped cream, grated chocolate or fruit. Serve the dessert with hot drinks: coffee, tea or cocoa. Enjoy!

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